This Legendary LA Sandwich Was Made to Get Messy (Print version)
A homemade LA-style French dip sandwich with tender beef, toasted French rolls, and a rich beef jus made for dipping.
# Ingredients:
For the beef and jus
01 -
3 lb (1.4 kg) beef chuck roast
02 -
2 teaspoons kosher salt, plus more to taste
03 -
1 teaspoon black pepper
04 -
2 tablespoons vegetable oil
05 -
1 large yellow onion, thinly sliced
06 -
4 cloves garlic, smashed
07 -
1 tablespoon tomato paste
08 -
4 cups (950 ml) low-sodium beef stock
09 -
2 sprigs fresh thyme
10 -
2 bay leaves
For serving
11 -
6 sturdy French rolls, split
12 -
Spicy mustard, for serving
13 -
6 slices provolone or Swiss cheese, optional
# Instructions:
01 -
Pat the chuck roast dry. Season all over with kosher salt and black pepper.
02 -
Heat the oil in a Dutch oven over medium-high heat. Sear the beef for 3-4 minutes per side until deeply browned, then transfer it to a plate.
03 -
Add the onion to the pot and cook for 5 minutes until softened. Stir in the garlic and tomato paste for 1 minute, then pour in the beef stock and scrape up the browned bits.
04 -
Return the beef to the pot with thyme and bay leaves. Cover and cook at 325°F for about 3 hours, turning once, until the beef is very tender.
05 -
Move the beef to a cutting board and rest for 10 minutes. Strain the cooking liquid into a saucepan and simmer for 8-10 minutes until the jus tastes rich. Season to taste.
06 -
Toast the split rolls until crisp at the edges. Slice or shred the warm beef, pile it into the rolls, and add cheese if using.
07 -
Ladle hot jus into small bowls. Serve the sandwiches with spicy mustard and dip each bite while hot.
# Good to know:
01 -
For neater slices, chill the cooked beef in the jus overnight, then slice and reheat gently.
02 -
Use low-sodium stock so the jus does not become too salty after reducing.